Korean BBQ Sandwich Recipe
Food Recipes | Asian | Fusion | Gameday | Korean | Labor Day | Main Course | Memorial Day | Sandwiches
This Korean BBQ Sandwich is our favorite flavors from a Korean BBQ joint all thrown into a sammich. We whipped up a twist on ssamjang as the condiment—instead of fermented soybean paste, we used red bean paste for a more sweet and spicy take.
PREP TIME
20 mins
COOK TIME
5 mins
SERVINGS
3
Ingredients
Sweet & Spicy Spicy Red Bean Mayo
- 1/4 cup sweetened red bean paste
- 2 Tbsp gochujang
- 1 tsp soy sauce
- 1 clove garlic
- 1/4 medium onion
- 1 tsp sesame oil
- 1/4 cup mayonnaise
Korean BBQ Sandwiches
- 0.75 – 1 lb thin boneless short ribs
- Canola oil
- ~1 tsp garlic powder
- ~1/2 tsp onion powder
- ~1/4 tsp ginger powder
- Salt, to taste
- Pepper, to taste
- 4 large eggs
- 4 Small Hawaiian sub rolls
- Sweet & Spicy Red Bean Mayo
- Pickled cabbage
COOKING INSTRUCTIONS:
Korean BBQ Sandwich
Sweet & Spicy Spicy Red Bean Mayo
- Combine all ingredients in a blender. Blend until smooth. Refrigerate until ready to use.
Korean BBQ Sandwiches
- Preheat griddle to medium-high heat.
- Brush short ribs with canola oil. Season with garlic powder, onion powder, ginger powder, salt, and pepper.
- Grill steak for 30-45 seconds per side. Remove from heat and rest 5 mins. Slice beef in half lengthwise (against the grain).
- Using egg ring molds, cook eggs on griddle until desired doneness. Remove from heat and set aside.
- To build a sandwich: Slather both sides of a sub roll with Sweet & Spicy Red Bean Mayo. Top roll heel with cabbage, then beef, then 1 fried egg, then roll crown. Repeat with remaining ingredients. Enjoy!
PAIRINGS:
Korean BBQ Sandwich
Chianti Classico
Amber Ale
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